I’ve got Belgian chocolate feeling lonely in the cupboard and Gaby has requested chocolate cake. Time to pay in the kitchen.
There is a great series out of Australia called The Gourmet Farmer, by Matthew Evans.
I used crème fraîche instead of sour cream and used a 20cm springform cake tin, because that is the closest size I could find in the kitchen. The dark chocolate was a Belgian dark chocolate with 54% cocoa.
A Very Good, Very Chocolaty Chocolate Cake
125g butter, softened
150g brown sugar (soft)
1 tsp vanilla extract (use the good stuff, it makes a difference)
100g dark chocolate, melted (at least 50% cocoa)
100g sour cream
2 tbsp unsweetened cocoa powder
100g self-raising flour
125g almond meal
100mls whipping cream
250g chocolate, broken into small bits (at least 50% cocoa)
Preheat the oven to 170°C. Grease and line a 22cm springform cake tin or similar.
Cream the butter and sugar with the vanilla. Beat in the eggs one at time. If the mix looks a bit curdled, don’t worry, it isn’t; it’ll come back together when we add the flour, if not before. Beat in the chocolate, then the sour cream until just combined. Fold in the sifted cocoa and flour and then the almond meal. Scrape into the cake tin and smooth the top a bit. Bake in preheated oven for about 40 mins or until a skewer inserted into the centre comes out clean. Ice with the ganache (see below).
Heat the cream in a small saucepan and when it comes to the boil, whisk in the chocolate, returning to the heat if necessary to melt it. Stir until the mixture is smooth. Allow to set just enough to be able to spread over the cake.